Cool Cucumber Raita Recipe – Indian Yogurt Dip with Mint & Spices

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Raita Recipe – Indian Yogurt Dip with Mint & Spices

Hey everyone! If you’re anything like me, a hot Indian meal needs a cooling sidekick. And honestly, nothing beats a refreshing bowl of raita. This cool cucumber raita is my go-to – it’s quick, easy, and the perfect balance to spicy dishes like biryani or kebabs. I first made this when I was trying to recreate my grandmother’s raita, and after a few tweaks, I think I finally got it just right! Let’s get into it.

Why You’ll Love This Recipe

This cucumber raita isn’t just a side dish; it’s a little burst of freshness in every bite. It’s incredibly simple to make, needing just a handful of ingredients and about 5 minutes of your time. Plus, it’s super versatile! You can adjust the spice level to your liking, and it’s a fantastic way to use up any leftover cucumbers. Honestly, it’s a lifesaver during summer, and a guaranteed hit at any gathering.

Ingredients

Here’s what you’ll need to whip up this delightful raita:

• 200 grams cucumber
• 400 grams yogurt
• 1/4 cup milk
• To taste salt
• 2 tbsp chopped mint leaves
• To taste red chilli powder
• To taste roasted cumin powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Yogurt Type (Dahi Variations): The type of yogurt you use really impacts the final texture. I prefer using full-fat yogurt for a richer, creamier raita. You can use regular dahi, Greek yogurt (you’ll need a bit more milk to thin it out), or even hung curd (which is thicker and needs even more liquid).

Cucumber Varieties: English cucumbers are great because they have fewer seeds and a thinner skin, so you don’t have to peel them. But any cucumber will work! If you’re using a cucumber with thick skin, peeling it is a good idea.

Spice Quality – Red Chili & Cumin: Don’t underestimate the power of good spices! Freshly roasted and ground cumin powder has a much more intense flavour than store-bought. And when it comes to red chili powder, Kashmiri chili powder gives a beautiful colour and mild heat – perfect if you don’t want things too spicy.

Step-By-Step Instructions

Alright, let’s make some raita! It’s seriously easy.

1. In a mixing bowl, add the yogurt and whisk it until it’s nice and smooth. No lumps allowed!
2. Now, gradually add the milk. This is where you can adjust the consistency. If you’re using Greek yogurt, you’ll probably need a little more milk to get it to a nice, dippable texture.
3. Add a pinch of salt – start with a little, you can always add more later. Then, toss in the chopped mint leaves.
4. Next, grate the cucumber (I like to squeeze out any excess water from the grated cucumber to prevent a watery raita). Gently fold it into the yogurt mixture.
5. Transfer the raita to a serving dish.
6. Finally, sprinkle generously with red chili powder and roasted cumin powder. Don’t be shy!

Expert Tips

Here are a few things I’ve learned over the years:

• Chill time is your friend: Raita tastes best when it’s well-chilled. Pop it in the fridge for at least 30 minutes before serving.
• Don’t overmix: Overmixing can make the raita a bit too thin. Gently fold everything together.
• Taste as you go: Adjust the salt and spices to your liking. Everyone has different preferences!

Variations

Want to switch things up? Here are a few ideas:

Vegan Raita Adaptation: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work really well.

Spice Level Adjustments – Mild to Spicy: Control the heat by adjusting the amount of red chili powder. A pinch for mild, a generous sprinkle for spicy!

Regional Variations – North Indian vs. South Indian: In South India, you might find raita with the addition of finely chopped green chilies and sometimes even a touch of ginger. North Indian raita often focuses on the cooling cucumber and mint.

Festival Adaptations – Eid, Diwali: During festivals like Eid, some families add a sprinkle of sev (crispy chickpea noodles) for extra texture. For Diwali, a touch of pomegranate seeds can add a festive touch.

Serving Suggestions

This raita is incredibly versatile! Here are a few of my favourite ways to serve it:

• With biryani – it’s a classic pairing!
• Alongside kebabs or tikkas.
• As a dip for vegetable sticks or papadums.
• Even as a cooling side with spicy curries.

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

What type of yogurt is best for raita? Full-fat yogurt gives the best flavour and texture, but you can use any yogurt you like – just adjust the milk accordingly.

Can I make raita ahead of time? Yes, you can! It actually tastes better after it’s had a chance to chill and the flavours have melded.

How do I prevent the raita from becoming too watery? Squeeze out any excess water from the grated cucumber before adding it to the yogurt.

What are some other vegetables I can add to raita? Finely chopped carrots, beetroot, or even pomegranate seeds are delicious additions.

Is roasted cumin powder different from regular cumin powder, and why use it? Yes! Roasting cumin seeds before grinding them intensifies their flavour and adds a lovely smoky aroma. It really elevates the raita.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and how you like to customize it!